It takes 30 mins or so to reach 450 (for cooking a steak) on my month old Egg. I put lump even with the top of the fire ring.I have top and bottom vents totally open (screen too... I cook on a concrete patio... no fear of embers.) My dealer says that is too much lump and is why it takes so long. He says to fill it just above the holes in the fire ring for a short cook... says it will light faster, draw better, and use less product. Do you agree?
I use one square starter cut in half. Would two get me to 400 quicker?
Would an electric starter light faster?
I also get a ton of smoke after the flame goes out... really acrid smelling stuff... but it goes away in 3 or 4 mins. It especially happens when I add new (BGE) lump.
Everyone says they get to cook in 15 minutes but it takes me 25 or 30? Do old BGE's light faster for some reason? What is interesting is that it takes "forever" to hit 350. Once at that, the thermometer really move quickly up to 400 or 500.
(What would you cook at 600 or 700+)